Banana fritters

A sweet simple way to end the feast, these bite-sized, crispy fritters of banana and rice flour have just a hint of cinnamon.

• serves

  25

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 500 g mashed ripe bananas (about 4)
• 180 g (1 cup) rice flour
• ½ tsp cinnamon
• 1 tbsp lemon juice
• 150 g (⅔ cup) caster sugar
• vegetable oil, to deep-fry
• icing sugar, to dust

Instructions

Combine mashed bananas, rice flour, cinnamon, lemon juice and sugar in a bowl. Set aside to rest for 30 minutes.

Fill a saucepan or deep-fryer one-third full with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, drop heaped spoonfuls of mixture into oil and fry, turning, for 6 minutes or until golden brown. Drain on paper towel and repeat with remaining batter to make 25. Dust with icing sugar and serve immediately.

Photography Chris Chen

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.